16C. Tropical Stout

Overall Impression

A very dark, sweet, fruity, moderately strong stout with smooth, roasty flavors, yet no burnt harshness.

Appearance

Very deep brown to black in color. Clarity usually obscured by deep color. Clear, if not opaque. Large tan to brown head with good retention.

Aroma

Moderate to high intensity sweetness is prominent. Moderate to high coffee or chocolate roasty aroma, but not burnt. Medium to high fruitiness. May have a molasses, licorice, burnt sugar, dried fruit, or vinous aromatics. Stronger versions can have a subtle, clean aroma of alcohol. Low hop aroma optional. Low diacetyl optional.

Flavor

Quite sweet with a smooth dark grain flavors, and restrained, medium-low to medium bitterness. Smooth, roasty flavor, often like coffee or chocolate, although moderated in the balance by the sweet finish. No burnt malt flavor or harsh bite in the finish. Moderate to high fruity esters. Can have a sweet, dark rum, molasses, or burnt sugar-like quality. Low hop flavor optional. Medium-low diacetyl optional.

Mouthfeel

Medium-full to full body, often with a smooth, creamy character. May have a warming but not hot alcohol presence. Moderate to moderately-high carbonation.

Comments

Surprisingly refreshing in a hot climate. Sweetness levels can vary significantly. Tropical implies that the beer originated in and is popular in the tropics, not that it has characteristics of tropical fruit from hops or fruit.

History

A local adaptation of Foreign Extra Stouts brewed with indigenous ingredients and methods in the Caribbean and other tropical markets. Bitterness lower than export-type stouts since these beers do not have to be shipped abroad, and to suit local palate preferences.

Characteristic Ingredients

Similar to a Sweet Stout, but higher gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Typically made with warm-fermented lager yeast.

Style Comparison

Tastes like a scaled-up Sweet Stout with higher fruitiness. Similar to some Imperial Stouts without the high bitterness, strong or burnt roastiness, and late hops, and with lower alcohol. Much sweeter and less hoppy than American Stouts. Much sweeter and less bitter than the similar-gravity Foreign Extra Stouts.

Vital Statistics

IBU

30 - 50

SRM

30 - 40

OG

1.056 - 1.075

FG

1.010 - 1.018

ABV

5.5% - 8%

Commercial Examples

ABC Extra Stout, Bahamian Strong Back Stout, Dragon Stout, Jamaica Stout, Lion Stout, Royal Extra Stout.

Past Revision

Tropical Stout (2015)

Style Attributes

british-isles, dark-color, high-strength, malty, roasty, stout-family, sweet, top-fermented, traditional-style

16D. Foreign Extra Stout

Overall Impression

A very dark, rich, moderately strong, fairly dry stout with prominent roast flavors.

Appearance

Very deep brown to black in color. Clarity usually obscured by deep color. Clear, if not opaque. Large tan to brown head with good retention.

Aroma

Moderate to high roast, like coffee, dark chocolate, or lightly burnt grain. Low to medium fruitiness. May have a sweet aroma, or molasses, licorice, dried fruit, or vinous aromatics. Stronger versions can have a subtle, clean aroma of alcohol. Low earthy, herbal, or floral hop aroma optional. Low diacetyl optional.

Flavor

Moderate to high roast, like coffee, dark chocolate, or lightly burnt grain, although without a sharp bite. Low to medium esters. Medium to high bitterness. Moderately dry finish. Moderate earthy, herbal, or floral hop flavor optional. Medium-low diacetyl optional.

Mouthfeel

Medium-full to full body, often with a smooth, sometimes creamy character. May have a warming but not hot alcohol presence. Moderate to moderately-high carbonation.

Comments

Also known as Foreign Stout, Export Stout, and Foreign Export Stout. Historic versions (before WWI, at least) had the same OG as domestic Extra Stouts, but depending on the brewery could have had a higher ABV because it had a long secondary with Brett chewing away at it. The difference between domestic and foreign versions were the hopping and length of maturation.

History

Stronger stouts brewed for the export market today, but with a history stretching back to the 18th and 19th centuries when they were more heavily-hopped versions of stronger export stouts. Vatted originally, but Guinness stopped this practice in the 1950s. Guinness Foreign Extra Stout (originally, West India Porter, later Foreign Extra Double Stout) was first brewed in 1801 according to Guinness with “extra hops to give it a distinctive taste and a longer shelf life in hot weather.”

Characteristic Ingredients

Pale and dark roasted malts and grains, historically also could have used brown and amber malts. Hops mostly for bitterness, typically English varieties. May use adjuncts and sugar to boost gravity.

Style Comparison

Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as an Imperial Stout. Lacking the strong bitterness and high late hops of American Stout. Similar gravity as Tropical Stout, but with a drier finish and higher bitterness.

Vital Statistics

IBU

50 - 70

SRM

30 - 40

OG

1.056 - 1.075

FG

1.010 - 1.018

ABV

6.3% - 8%

Commercial Examples

Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout London 1890, La Cumbre Malpais Stout, Pelican Tsunami Export Stout, Ridgeway Foreign Export Stout, Southwark Old Stout.

Past Revision

Foreign Extra Stout (2015)

Style Attributes

balanced, british-isles, dark-color, high-strength, roasty, stout-family, top-fermented, traditional-style

17. Strong British Ale

This category contains stronger, non-roasty ales of the British Isles. Covers the style space above bitters, milds, and brown ales while excluding porters and stouts.

17A. British Strong Ale

Overall Impression

An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.

Appearance

Amber to dark reddish-brown color; many are fairly dark. Generally clear, although darker versions may be almost opaque. Moderate to low cream- to light tan-colored head with average retention.

Aroma

Malty-sweet with fruity esters, often with a complex blend of dried-fruit, caramel, nuts, toffee, or other specialty malt aromas. Some alcohol notes are acceptable, but shouldn’t be hot or solventy. Hop aromas can vary widely, but typically have earthy, resiny, fruity, or floral notes. The balance can vary widely, but most examples will have a blend of malt, fruit, hops, and alcohol in varying intensities.

Flavor

Medium to high malt character often rich with nutty, toffee, or caramel flavors. Light chocolate notes are sometimes found in darker beers. May have interesting flavor complexity from brewing sugars. Balance is often malty, but may be well hopped, which affects the impression of maltiness. Moderate fruity esters are common, often with a dark fruit or dried fruit character. The finish may vary from medium dry to somewhat sweet. Alcoholic strength should be evident, not overwhelming. Low diacetyl optional, but generally not desirable.

Mouthfeel

Medium to full, chewy body. Alcohol warmth is often evident and always welcome. Low to moderate carbonation. Smooth texture.

Comments

An entry category more than a style; the strength and character of examples can vary widely. Fits in the style space between normal gravity beers and Barley Wines. Can include pale malty-hoppy beers, English winter warmers, strong dark milds, smaller Burton ales, and other unique beers in the general gravity range that don’t fit other categories. Judges should allow for a significant range in character, as long as the beer is within the alcohol strength range and has an interesting ‘British’ character, it likely fits the style.

History

A collection of unrelated minor styles, each of which has its own heritage. Do not use this category grouping to infer a historical relationship between examples – none is intended. This is a modern British specialty judging category where the ‘special’ attribute is alcohol level.

Characteristic Ingredients

Grists vary, often based on pale malt with caramel and specialty malts. Some darker examples suggest a light use of dark malts (e.g., chocolate, black malt). Sugary and starchy adjuncts (e.g., maize, flaked barley, wheat) are common. Finishing hops are traditionally English.

Style Comparison

Significant overlap in gravity with Old Ale, but not having an aged character. A wide range of interpretations is possible. Should not be as rich or strong as an English Barley Wine. Stronger than the stronger everyday Strong Bitter, British Brown Ale, and English Porter. More specialty malt or sugar character than American Strong Ale.

Vital Statistics

IBU

30 - 60

SRM

8 - 22

OG

1.055 - 1.080

FG

1.015 - 1.022

ABV

5.5% - 8%

Commercial Examples

Fuller’s 1845, Harvey’s Elizabethan Ale, J.W. Lees Moonraker, McEwan’s Champion, Samuel Smith’s Winter Welcome, Shepherd Neame 1698.

Past Revision

British Strong Ale (2015)

Style Attributes

amber-color, british-isles, high-strength, malty, strong-ale-family, top-fermented, traditional-style

17B. Old Ale

Overall Impression

A stronger-than-average English ale, though usually not as strong or rich as an English Barley Wine, but usually malty. Warming. Shows positive maturation effects of a well-kept, aged beer.

Appearance

Deep amber to very dark reddish-brown color, but most are fairly dark. Age and oxidation may darken the beer further. Clear, but can be almost opaque. Moderate to low cream- to light tan-colored head; retention average to poor.

Aroma

Malty-sweet with fruity esters, often with a complex blend of dried fruit, vinous, caramel, molasses, toffee, light treacle, or other specialty malt aromas. Some alcohol and nutty oxidative notes are acceptable, akin to those found in Sherry, Port, or Madeira. Hop aroma not usually present.

Flavor

Medium to high malt character with a luscious malt complexity, often with nut, caramel, or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped; the impression of bitterness often depends on amount of aging. Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port, or Madeira. Alcoholic strength should be evident, though not overwhelming. Low diacetyl optional.

Mouthfeel

Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional.

Comments

Strength and character vary widely. The predominant defining quality for this style is the impression of age, which can manifest itself in different ways (complexity, oxidation, leather, vinous qualities, etc.). Many of these qualities are otherwise faults, but if the resulting character of the beer is pleasantly drinkable and complex, then those characteristics are acceptable. In no way should those allowable characteristics be interpreted as making an undrinkably off-flavored beer as somehow in style. Old Peculier is a well-known but fairly unique beer that is quite different than other Old Ales.

History

Historically, an aged ale used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). There are at least two definite types in Britain today, weaker, unaged draught ones that are similar to milds of around 4.5%, and stronger aged ones that are often 6-8% or more.

Characteristic Ingredients

Composition varies, although generally similar to British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing.

Style Comparison

Roughly overlapping the British Strong Ale and the lower end of the English Barley Wine styles, but always having an aged quality. The distinction between an Old Ale and a Barley Wine is somewhat arbitrary above 7% ABV, and generally means having a more significant aged quality.

Vital Statistics

IBU

30 - 60

SRM

10 - 22

OG

1.055 - 1.088

FG

1.015 - 1.022

ABV

5.5% - 9%

Commercial Examples

Avery Old Jubilation, Berlina Old Ale, Burton Bridge Olde Expensive, Gale’s Prize Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier.

Past Revision

Old Ale (2015)

Style Attributes

aged, amber-color, british-isles, high-strength, malty, strong-ale-family, top-fermented, traditional-style

17C. Wee Heavy

Overall Impression

Rich, sweet malt depth with caramel, toffee, and fruity flavors. Full-bodied and chewy, with warming alcohol. Restrained bitterness, but not cloying or syrupy.

Appearance

Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.

Aroma

Strong bready-toasty malt, with a high caramel and toffee aspect. A wide range of supportive caramelized sugar and toasty bread type aromas are possible (toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, nougat, butterscotch, etc.). Faint hint of roast is sometimes noted. Low to moderate dark or dried fruit esters and alcohol. Very low earthy, floral, orange-citrus, or spicy hops optional.

Flavor

Rich, bready-toasty malt that is often full and sweet on the palate with caramel and toffee flavors, but balanced by alcohol and a hint of grainy roast in the finish. The malt often has caramelized sugar and toasty flavors of the same type as described in the aroma. Medium to low alcohol and esters (plums, raisins, dried fruit, etc.). Bitterness low in the balance, giving a sweet to medium-dry finish. Medium-low hop flavor optional, with similar descriptors as the aroma.

Mouthfeel

Medium-full to full-bodied, sometimes with a thick, chewy, sometimes creamy, viscosity. A smooth alcohol warmth is usually present and is desirable since it balances the malty sweetness. Moderate carbonation.

Comments

A range of strengths is allowable; not all versions are very strong. Also known as “Strong Scotch Ale,” the term “wee heavy” means “small strong” and traces to the beer that made the term famous, Fowler’s Wee Heavy, a 12 Guinea Ale.

History

Descended from Edinburgh Ales, a stronger malty beer brewed in a range of strengths, similar to Burton Ale (although at half the hopping rate). Modern versions have two main variants, a more modest 5% ABV beer and the more widely known 8-9% ABV beer. As gravities decreased over times, some of the variations ceased to be produced.

Characteristic Ingredients

Scottish pale ale malt, a wide range of other ingredients are possible, including adjuncts. Some may use crystal malt or darker grains for color. No peat-smoked malt.

Style Comparison

Somewhat similar to an English Barley Wine, but often darker and more caramelly.

Vital Statistics

IBU

17 - 35

SRM

14 - 25

OG

1.070 - 1.130

FG

1.018 - 1.040

ABV

6.5% - 10%

Commercial Examples

Belhaven Wee Heavy, Broughton Old Jock, Gordon Highland Scotch Ale, Inveralmond Blackfriar, McEwan's Scotch Ale, Orkney Skull Splitter, Traquair House Ale, The Duck-Rabbit Wee Heavy Scotch-Style Ale.

Past Revision

Wee Heavy (2015)

Style Attributes

amber-color, british-isles, high-strength, malty, strong-ale-family, top-fermented, traditional-style

17D. English Barleywine

Overall Impression

A strong and richly malty ale with a pleasant fruity or hoppy depth. A wintertime sipper with a full, chewy body and warming alcohol.

Appearance

Color ranging from golden amber to dark brown, often with ruby highlights and significant depth of color. Should not be black or opaque. Low to moderate off-white head. May have low head retention. Brilliant clarity, particularly when aged, although younger versions can have a little haze. High alcohol and viscosity may be visible as legs.

Aroma

Very rich, strongly malty, often with a caramel-like aroma in darker versions or a light toffee character in paler versions. May have a rich character including bready, toasty, or toffee notes. May have moderate to strong fruitiness, often with a dark- or dried-fruit character, particularly in dark versions. The hop aroma may range from mild to assertive, and is typically floral, earthy, tea-like, or marmalade-like. Alcohol may be low to moderate, but are soft and rounded. Aromatic intensity subsides with age, and can develop a quality like sherry, wine, or port.

Flavor

Medium to high rich, malty sweetness, often complex and multi-layered, with bread, biscuit, and caramel malt flavors (more toffee-like in paler versions) and having a medium to high fruitiness (often with dark or dried fruit aspects). When aged, these fruity components come out more, and darker versions will have a higher level than paler ones. The hop aroma, flavor, and bitterness can vary wildly. Light to strong hops, with an English character (floral, earthy, tea, or marmalade-like) are common. Bitterness can be light to fairly strong, fading with time, so the balance can be malty to somewhat bitter. Stronger versions will have a little alcohol character. The finish and aftertaste can be moderately dry to moderately sweet, often depending on age.
Aged versions may develop complex oxidative or vinous flavors at a noticeable but not prominent level. Pale versions typically seem more bitter, better attenuated, and more hop-forward than darker versions.

Mouthfeel

Full-bodied and chewy, with a velvety, luscious texture, declining with age. A smooth warmth from aged alcohol should be present, but shouldn’t burn. Carbonation may be low to moderate, depending on age and conditioning.

Comments

The richest and strongest of modern English Ales. Their character can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Paler varieties won’t have the caramel and richer malt flavors, nor will they typically have the darker dried fruits – don’t expect flavors and aromatics that are impossible from a beer of that color. Typically written as “Barley Wine” in the UK, and “Barleywine” in the US.

History

A modern descendent of the strongest Burton Ales. Bass No. 1 was first called a barley wine in 1872. Traditionally a darker beer until Tennant (now Whitbread) first produced Gold Label, a gold-colored version in 1951. The original style that inspired derivative variations in Belgium, the United States, and elsewhere in the world.

Characteristic Ingredients

British pale ale and crystal malts. Limited use of dark malts. Often uses brewing sugars. English hops. British yeast.

Style Comparison

Less hoppy and bitter, maltier and fruitier than American Barleywine. Can overlap Old Ale on the lower end of the range, but without heavier signs of age. Not as caramelly and often not as sweet as a Wee Heavy.

Vital Statistics

IBU

35 - 70

SRM

8 - 22

OG

1.080 - 1.120

FG

1.018 - 1.030

ABV

8% - 12%

Commercial Examples

Burton Bridge Thomas Sykes Old Ale, Coniston No. 9 Barley Wine, Fuller’s Golden Pride, Hogs Back A over T, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom.

Past Revision

English Barleywine (2015)

Style Attributes

amber-color, british-isles, malty, strong-ale-family, top-fermented, traditional-style, very-high-strength

18. Pale American Ale

This category contains modern American ales of average strength and light color that are moderately malty to moderately bitter.

18A. Blonde Ale

Overall Impression

Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.

Appearance

Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.

Aroma

Light to moderate malty aroma, generally neutral or grainy, possibly with a light bread or caramel note. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety although citrusy, floral, fruity, and spicy notes are common. Clean fermentation profile.

Flavor

Initial soft maltiness, but can also have light character malt flavor (e.g., bread, toast, biscuit, wheat). Caramel flavors usually absent; if present, they are typically low-color caramel or honey notes. Low to medium fruity esters optional, but are welcome. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Medium-low to medium bitterness, but the balance is normally towards the malt or even between malt and hops. Finishes medium-dry to slightly malty; an impression of sweetness is often an expression of lower bitterness than actual residual sweetness. Clean fermentation profile.

Mouthfeel

Medium-light to medium body. Medium to high carbonation. Smooth without being heavy.

Comments

Oxidized versions can develop caramel or honey notes, which should not be mistaken for similar malt-derived flavors. Sometimes known as Golden Ale or simply a Gold.

History

An American craft beer style produced as a faster-produced alternative to standard American lagers. First believed to be produced in 1987 at Catamount. Often positioned as an entry-level house ale.

Characteristic Ingredients

Generally all-malt, but can include wheat malt or sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned.

Style Comparison

Typically has more flavor than American Lager and Cream Ale. Less bitterness than an American Pale Ale. Perhaps similar to some maltier examples of Kölsch.

Vital Statistics

IBU

15 - 28

SRM

3 - 6

OG

1.038 - 1.054

FG

1.008 - 1.013

ABV

3.8% - 5.5%

Commercial Examples

Firestone Walker 805, Kona Big Wave Golden Ale, Real Ale Firemans #4 Blonde Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew.

Past Revision

Blonde Ale (2015)

Style Attributes

any-fermentation, balanced, craft-style, north-america, pale-ale-family, pale-color, standard-strength

18B. American Pale Ale

Overall Impression

An average-strength, hop-forward, pale American craft beer with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics.

Appearance

Pale golden to amber. Moderately large white to off-white head with good retention. Generally quite clear.

Aroma

Moderate to moderately-high hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but a hoppy aroma should be apparent. Low to moderate neutral to grainy maltiness supports the hop presentation, and can show low amounts of specialty malt character (e.g., bread, toast, biscuit, caramel). Fruity esters optional, up to moderate in strength. Fresh dry-hop aroma optional.

Flavor

Hop and malt character similar to aroma (same intensities and descriptors apply). Caramel flavors are often absent or fairly restrained, but are acceptable as long as they don’t clash with the hops. Moderate to high bitterness. Clean fermentation profile. Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Medium to dry finish. The balance is typically towards the late hops and bitterness; the malt presence should be supportive, not distracting. Hop flavor and bitterness often linger into the finish, but the aftertaste should generally be clean and not harsh. Fresh dry-hop flavor optional.

Mouthfeel

Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency or harshness.

Comments

Modern American versions are often just lower gravity IPAs. Traditionally was a style that allowed for experimentation with hop varieties and usage methods, which can now often be found as international adaptations in countries with an emerging craft beer market. Judges should allow for characteristics of modern American or New World hops as they are developed and released.

History

A modern American craft beer era adaptation of English pale ale, reflecting indigenous ingredients. Sierra Nevada Pale Ale was first made in 1980 and helped popularize the style. Prior to the explosion in popularity of IPAs, this style was the most well-known and popular of American craft beers.

Characteristic Ingredients

Neutral pale malt. American or New World hops. Neutral to lightly fruity American or English ale yeast. Small amounts of various specialty malts.

Style Comparison

Typically lighter in color, cleaner in fermentation profile, and having fewer caramel flavors than English counterparts. There can be some overlap in color between American Pale Ale and American Amber Ale. The American Pale Ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Less bitterness in the balance and alcohol strength than an American IPA. Maltier, more balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs). More bitter and hoppy than a Blonde Ale.

Vital Statistics

IBU

30 - 50

SRM

5 - 10

OG

1.045 - 1.060

FG

1.010 - 1.015

ABV

4.5% - 6.2%

Commercial Examples

Deschutes Mirror Pond Pale Ale, Half Acre Daisy Cutter Pale Ale, Great Lakes Burning River, La Cumbre Acclimated APA, Sierra Nevada Pale Ale, Stone Pale Ale 2.0.

Past Revision

American Pale Ale (2015)

Style Attributes

bitter, craft-style, hoppy, north-america, pale-ale-family, pale-color, standard-strength, top-fermented

19. Amber and Brown American Beer

This category contains modern American amber and brown top-fermented ales and warm-fermented lagers of standard strength that can be balanced to bitter.

19A. American Amber Ale

Overall Impression

An amber, hoppy, moderate-strength American craft beer with a malty caramel flavor. The balance can vary quite a bit, with some versions being fairly malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.

Appearance

Deep amber to coppery-brown in color, sometimes with a reddish hue. Moderately large off-white head with good retention. Generally quite clear.

Aroma

Low to moderate hop aroma reflective of American or New World hop varieties (citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Moderately-low to moderately-high maltiness, usually with a moderate caramel character, that can either support, balance, or sometimes mask the hop presentation. Esters vary from moderate to none.

Flavor

Moderate to high hop flavor with similar characteristics as the aroma. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor and sometimes toasty or biscuity malt flavors in lesser amounts. Dark or roasted malt flavors absent. Moderate to moderately-high bitterness. Balance can vary from somewhat malty to somewhat bitter. Fruity esters can be moderate to none. Caramel sweetness, hop flavor, and bitterness can linger somewhat into the medium to full yet dry finish.

Mouthfeel

Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth.

Comments

Can overlap in color with darker American pale ales, but with a different malt flavor and balance. A range of balance exists in this style, from balanced and malty to more aggressively hopped.

History

A modern American craft beer style developed as a variation from American Pale Ales. Mendocino Red Tail Ale was first made in 1983, and was known regionally as a Red Ale. This served as the progenitor of Double Reds (American Strong Ale), Red IPAs, and other hoppy, caramelly beers.

Characteristic Ingredients

Neutral pale ale malt. Medium to dark crystal malts. American or New World hops, often with citrusy flavors, are common but others may also be used. Neutral to lightly estery yeast.

Style Comparison

Darker, more caramelly, more body, and generally less bitter in the balance than American Pale Ales. Less alcohol, bitterness, and hop character than Red IPAs. Less strength, malt, and hop character than American Strong Ales. Less chocolate and dark caramel than an American Brown Ale.

Vital Statistics

IBU

25 - 40

SRM

10 - 17

OG

1.045 - 1.060

FG

1.010 - 1.015

ABV

4.5% - 6.2%

Commercial Examples

Anderson Valley Boont Amber Ale, Bell’s Amber Ale, Full Sail Amber, North Coast Red Seal Ale, Saint Arnold Amber Ale, Tröegs Hopback Amber Ale.

Past Revision

American Amber Ale (2015)

Style Attributes

amber-ale-family, amber-color, balanced, craft-style, hoppy, north-america, standard-strength, top-fermented

19B. California Common

Overall Impression

A toasty and caramelly, fairly bitter, standard-strength beer with an interesting fruitiness and rustic, woody hop character. Smooth and well carbonated.

Appearance

Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.

Aroma

Moderate to high herbal, resinous, floral, or minty hops. Light fruitiness acceptable. Low to moderate caramel or toasty malt supports the hops.

Flavor

Moderately malty with a pronounced hop bitterness. The malt character usually has toast (not roast) and caramel flavors. Low to moderately high hop flavor, usually showing rustic, traditional American hop qualities (often herbal, resinous, floral, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean.

Mouthfeel

Medium-bodied. Medium to medium-high carbonation.

Comments

This style is narrowly defined around the prototypical Anchor Steam example, although allowing other typical ingredients of the era. Northern Brewer hops are not a strict requirement for the style; modern American and New World-type hops (especially citrusy ones) are inappropriate.

History

American West Coast original, brewed originally as Steam Beer during the Gold Rush era. Large shallow open fermenters (coolships) were used to compensate for the lack of refrigeration and to take advantage of the cool temperatures in the San Francisco Bay area. Modern versions are based on Anchor Brewing re-launching the style in the 1970s.

Characteristic Ingredients

Pale ale malt, non-citrusy hops (often Northern Brewer), small amounts of toasted malt or crystal malts. Lager yeast; however, some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60 °F) typically used. Note that some German yeast strains produce inappropriate sulfury character.

Style Comparison

Superficially similar to an American Amber Ale, but with specific choices for malt and hopping – the hop flavor and aroma is traditional (not modern) American hops, malt flavors are toastier, the hopping is always assertive, and a warm-fermented lager yeast is used. Less attenuated, less carbonated and less fruity than Australian Sparkling ale.

Vital Statistics

IBU

30 - 45

SRM

9 - 14

OG

1.048 - 1.054

FG

1.011 - 1.014

ABV

4.5% - 5.5%

Commercial Examples

Anchor Steam, Steamworks Steam Engine Lager.

Past Revision

California Common (2015)

Style Attributes

amber-color, amber-lager-family, bitter, bottom-fermented, hoppy, north-america, standard-strength, traditional-style

19C. American Brown Ale

Overall Impression

A malty but hoppy standard-strength American ale frequently with chocolate and caramel flavors. The hop flavor and aroma complement and enhance the malt rather than clashing with it.

Appearance

Light to very dark brown color. Clear. Low to moderate off-white to light tan head.

Aroma

Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, or toasty qualities. Hop aroma is typically low to moderate, of almost any type that complements the malt. Some interpretations of the style may optionally feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), or a dry-hopped aroma. Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly Porter-like.

Flavor

Medium to moderately-high malty-sweet or malty-rich flavor with chocolate, caramel, nutty, or toasty malt complexity, with medium to medium-high bitterness. Medium to medium-dry finish with an aftertaste of both malt and hops. Light to moderate hop flavor, sometimes citrusy, fruity, or tropical, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters. The malt and hops are generally equal in intensity, but the balance can vary in either direction. Should not have a roasted character suggestive of a Porter or Stout.

Mouthfeel

Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation. Stronger versions may be lightly warming.

Comments

Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. ThMost commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered as 21B Specialty IPA: Brown IPA.ese IPA-strength brown ales should be entered in the Specialty IPA as Brown IPAs.

History

Characteristic Ingredients

Pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.

Style Comparison

More chocolate and caramel flavors than American Pale or Amber Ales, typically with less prominent bitterness in the balance. Less bitterness, alcohol, and hop character than Brown IPAs. More bitter and generally hoppier than English Brown Ales, with a richer malt presence, usually higher alcohol, and American or New World hop character.

Vital Statistics

IBU

20 - 30

SRM

18 - 35

OG

1.045 - 1.060

FG

1.010 - 1.016

ABV

4.3% - 6.2%

Commercial Examples

Avery Ellie’s Brown Ale, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown.

Past Revision

American Brown Ale (2015)

Style Attributes

balanced, brown-ale-family, craft-style, dark-color, hoppy, north-america, standard-strength, top-fermented

20. American Porter and Stout

These beers all evolved from their English namesakes to be wholly transformed by American craft brewers. Generally, these styles are bigger, stronger, more roast-forward, and more hop-centric than their traditional Anglo cousins. These styles are grouped together due to a similar shared history and flavor profile.

20A. American Porter

Overall Impression

A malty, bitter, and often somewhat hoppy dark beer with a balanced, roasted, and frequently chocolatey character.

Appearance

Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clear, if not opaque. Full, tan-colored head with moderately good head retention.

Aroma

Medium-light to medium-strong roast aroma, often with a chocolate, light coffee, or lightly burnt character, sometimes with a background caramel or toffee sweetness, or a malty richness. The resiny, earthy, or floral hop character can vary from low to high. Moderate fruity esters optional. Should not seem sharp, acrid, or acidic. The malt-hop balance can vary, but it should always have a roasted malt aroma.

Flavor

Moderately strong roasted flavor, often with a chocolate and lightly burnt character, sometimes with a sweet caramel or malty richness in support. Medium to high bitterness, and a dry to medium-sweet finish. Dark malts may sharpen this impression, but should not add an acrid, burnt, or harsh flavor. Low to high resiny, earthy, or floral hop flavor, which should not clash with the dark malt. Dry-hopped versions may have a fresh hop or resiny flavor. Moderate fruity esters optional. Should not have an acidic bite.

Mouthfeel

Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight dark malt astringency, but this character should not be strong.

Comments

Sometimes called Robust Porter, becoming increasingly hard to find. A rather broad style open to interpretation by the brewer. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, or significant fermentation byproducts; thus may seem to have an “American” or “British” character.

History

A stronger, more aggressive version of earlier Pre-Prohibition Porters or English Porters, first brewed in the modern craft beer era (introduced in 1974). This style describes the modern craft version; see Historical Beer: Pre-Prohibition Porter for the older US version.

Characteristic Ingredients

Pale base malt, frequently crystal malt. Dark malts, often black malt or chocolate malt. American hops typically used for bittering, but US or UK finishing hops can be used. Ale yeast can either be clean US versions or characterful English varieties.

Style Comparison

More bitter and often stronger with more dark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than American Stouts.

Vital Statistics

IBU

25 - 50

SRM

22 - 40

OG

1.050 - 1.070

FG

1.012 - 1.018

ABV

4.8% - 6.5%

Commercial Examples

Anchor Porter, Bell’s Porter, Deschutes Black Butte Porter, Great Lakes Edmund Fitzgerald Porter, Sierra Nevada Porter, Smuttynose Robust Porter.

Past Revision

American Porter (2015)

Style Attributes

bitter, craft-style, dark-color, hoppy, north-america, porter-family, roasty, standard-strength, top-fermented

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